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Raspberry Red Wine Sauce

  • Prep 5 min
  • Total 15 min
  • Servings 5

Four ingredients and 15 minutes is all you need to make this raspberry-red wine sauce. MORE + LESS -

Ingredients

1
cup sugar
1
tablespoon cornstarch
1 1/2
cups red wine
1
package (12 ounces) frozen unsweetened raspberries, thawed

Steps

Hide Images
  • 1
    Mix sugar and cornstarch in 1 1/2-quart saucepan. Stir in wine. Heat to boiling; boil 4 to 6 minutes, stirring occasionally, until mixture begins to thicken.
  • 2
    Stir in raspberries. Heat to boiling; boil 3 to 4 minutes or until mixture thickens.
  • 3
    Strain sauce; cool. Store covered in refrigerator up to 2 weeks.

Expert Tips

  • Pour these pretty sauces into plastic squeeze bottles (available at discount stores), and use to decorate dessert plates, as professional chefs do.
  • Enjoy these sauces over ice cream, pound cake and cheesecake or as elegant toppings for pancakes and waffles.
  • To strain the raspberry sauce, use a fine sieve and rubber spatula to press the raspberries through the sieve.

Nutrition Information

Nutrition Facts

Serving Size: 1/4 Cup
Calories
150
Calories from Fat
0
% Daily Value
Total Fat
0g
Saturated Fat
0g
Cholesterol
0mg
Sodium
5mg
Total Carbohydrate
39g
Dietary Fiber
2g
Protein
0g
% Daily Value*:
Iron
2%
2%
Exchanges:
2 Fruit;
*Percent Daily Values are based on a 2,000 calorie diet.

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